• Eat to Live Thai Vegetable Curry

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    • 4 cloves garlic, finely chopped
    • 2 tablespoons finely chopped fresh ginger
    • 2 tablespoons chopped fresh mint
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons chopped fresh cilantro
    • 2 cups carrot juice (2 pounds carrots, juiced)
    • 1 red bell pepper, seeded and thinly sliced
    • 1 large eggplant, peeled, if desired & cut into 1 inch cubes
    • 2 cups green beans, cut in 2 inch pieces
    • 3 cups sliced shiitake mushrooms
    • 1 (8 ounce) can bamboo shoots, drained
    • 2 tablespoons Dr. Fuhrman's VegiZest or other no-salt seasoning blend, adjusted to taste
    • 1 teaspoon curry powder
    • 2 cups watercress leaves, divided
    • 3 tablespoons unsalted natural chunky peanut butter
    • 1 pound firm tofu, cut into 1/4 inch thick slices
    • 1/2 cup light coconut milk
    • 1/2 cup chopped raw cashews
    • unchopped mint, basil or cilantro leaves, for garnish (optional)


    1. Place the garlic, ginger, mint, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots, VegiZest, curry powder, and 1 cup of the watercress in a wok or large skillet. Bring to a boil, cover and simmer, stirring occasionally, until all the vegetables are tender. Mix in the peanut butter. Add the tofu, bring to a simmer, and toss until hot. Add the coconut milk and heat through. Top with the remaining 1 cup watercress and the cashews. Garnish with mint, basil or cilantro leaves, if desired.

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